Blackberry Crisp
Makes
2
servings

This is a great way to enjoy these late season berries. Consider adding a few peaches as well. Can easily be made gluten free.

Meal Type
Desserts
Diet Type
Gluten-Free
Vegetarian
Ingredients
Filling:
5 pints blackberries (or 8 cups peaches, sliced)
1/3 cup honey
¼ cup whole grain spelt flour
Pinch of sea salt

Topping:
½ cup unsalted butter
½ cup honey
2 cups whole grain spelt flour
½ teaspoon sea salt
1 ¼ cup almonds, roasted and chopped fine
1

Pre-heat oven to 375 degrees.

2

Place berries into a large bowl. Drizzle the honey over the top and mix into the fruit.

3

Add the flour and salt. Mix again.

4

Heat the butter in a small saucepan. When it is melted stir in the honey and remove from the heat.

5

Meanwhile combine the topping ingredients: flour, salt and almonds in a mixing bowl.

6

Pour the butter and honey over the flour and nuts.  Fold in to make a dry crumble.

7

Pour the blackberries into a 9 by 13 baking dish. Distribute the topping over the fruit.

8

Bake about 30 minutes or until the mixture is bubbling in the dish and the topping is golden.